Salmon Caviare

Everywhere in the world, red caviar is a symbol of gastronomic exquisiteness and luxury. Red caviar differs by sorts and kinds of fish. Every kind of fish produces caviar of certain shape, size, colour and taste qualities.
Salmon red caviar of «Aquamarine» is an exceptionally delicate, delicious and nutritious product. Selected quality materials and state-of-art processing technologies allow preserving naturalness and wholesomeness of the products.
Canned fish «Aquamarine» are produced according to high quality standards. Do not contain preservatives, colouring agents, flavour enhancers and GMOs.

Baked potato with red caviar

Big potatoes
Spring onion
Butter cheese
Sour creamMethod of cooking:
Each potato is foiled and baked in an oven for one hour at 250 degrees. Mix butter cheese with sour cream and chopped spring onion, add some salt.
Take the potatoes out and peel apart half of the foil. Cut the potatoes in two and put the filling inside. Add a table spoon of red caviar, do the trimmings and serve as soon as they are ready.«Aquamarine» wish you bon appetit!

Cheese profiteroles with red caviar cream

Sour cream – 200 g
Cream – 2 tablespoons
Horse radish – 1 teaspoon
Dill weeds to taste
Ingredients for dough:
Milk – 75 ml
Water – 75 ml
Butter – 100 g
Flour – 150 g
Eggs – 3
Grated cheese – 75 gMethod of cooking:
Dough:
Pour the water and milk into a pan, add butter and put it on fire. Bring it to the boil and melt the butter.
Remove the pan from fire and add well-sieved flour, mix well to make the mixture homogeneous. Add eggs, one at a time, and knead the dough well. Finally, add grated cheese.
Put the dough in balls on a cooking sheet covered with paper at some distance from one another. Bake for 15-17 min at 200 ºC. While baking make sure that you don’t open the oven door or profiteroles will settle down.
Caviar cream:
Blend sour cream with cream and horse radish, put caviar and finely chopped dill weeds. Fill the profiteroles with the cream and serve.«Aquamarine» wish you bon appetit!